Lemon Mousse

Recipe

First, grate the lemon rind using the fine side of the cheese grater, but NOT the pith. This is largely flavourless, indigestible cellulose. Halve the lemon and squeeze the juice from each half into a cup, trying to get as much as possible. If you have bottled lemon juice, you can add more by taste to the completed dish.

Separate the eggs, adding the yolks to the lemon juice and rind, and whisking the whites in a separate bowl until thick and fluffy.

Again separately, whisk the cream until thick, then combine with the egg whites, lemon, egg yolk and sugar. Make sure you fold the egg whites and cream in - you want to keep as much air as possible in the mousse. If you are uncertain, whisk the egg whites a bit more first (but don't over-whisk the cream, or you will make cheese). You will have to taste the mixture to test for the sweetness and lemoniness you require.

Pour into 4 glasses or small bowls and leave the mousse in the fridge to set.